Tangy, herbaceous chimichurri is served alongside grilled calamari for an effortless and tasty appetizer. Serve with a crisp beer or cider and you’ll be transported to the seaside.\nDifficulty 2\/5 Prep Time 10 MIN Cook Time 4-6 MIN Serves 4\n \nFEATURED PRODUCTS\n\nBroil King Deluxe Basting Set\nBroil King Imperial Grill Tongs\nImperial Flat Topper\n\n \nINGREDIENTS\n\n1 pound cleaned calamari, tubes and tentacles separated\noil with a high smoke point, like rice bran, canola, or grapeseed\nkosher salt\nlemon, sliced into wedges\n\nChimichurri\n\n1 small shallot\n½ jalapeno (option to remove seeds)\n2 garlic cloves\n2 tablespoons lemon juice\n½ teaspoons lemon zest\n1 tablespoon red wine vinegar\n1 tablespoon oregano\n1 cup cilantro or parsley\n½ teaspoon kosher salt\n¼ cup olive oil\n\n \nDIRECTIONS\n\nRoughly chop shallots, jalapeno, and garlic. Combine all ingredients for chimichurri in a blender and blitz to combine. Set aside.\nPreheat grill to high heat.\nBrush oil onto calamari pieces with Broil King’s basting brush. Season with salt.\nGrill calamari pieces for 4-6 minutes, until nicely charred and just firm.\nOn a cutting board, slice calamari into 1-cm wide rings.\nTransfer sliced calamari to a platter and top with chimichurri. Serve with lemon wedges.\n\n \nCourtesy of Broil King.